Chili-Style Roast
- 4 lb Lean boneless round roast
- Vegetable cooking spray
- 1/2 ts Salt -- optional
- 1/8 ts Red pepper
- 8 oz Can no-salt tomato sauce
- 1/2 c -- water
- 3/4 c Onion -- chopped
- 1/2 c Green onions -- chopped
- 20 ml Garlic -- minced
- 2 tb Chili powder
- 1 ts Dried whole oregano
Trim excess fat from roast. Coat a Dutch oven with cooking spray; place
over medium-high heat until hot. Add roast, and cook until browned on all
sides. Sprinkle roast with salt and red pepper.
Combine tomato sauce and remaining ingredients in a small bowl, pour over
roast. Cover, reduce heat, and simmer 2 to 2-1/2 hours or until roast is
tender. Each serving is 197 calories.
Pro 30.5/ fat 6.1/ carbo 3.6/ cholesterol 79/ sod 173/ calcium 17. Source:
Cooking Light '88.
*Judi's Notes: I think 10 servings from this dish is a more realistic
portion.--the caloric count will be slightly higher if serving 10 people.
Shared by Judi M. Phelps, (G.Phelps1) GENIE.
Recipe By :
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
over medium-high heat until hot. Add roast, and cook until browned on all
sides. Sprinkle roast with salt and red pepper.
Combine tomato sauce and remaining ingredients in a small bowl, pour over
roast. Cover, reduce heat, and simmer 2 to 2-1/2 hours or until roast is
tender. Each serving is 197 calories.
Pro 30.5/ fat 6.1/ carbo 3.6/ cholesterol 79/ sod 173/ calcium 17. Source:
Cooking Light '88.
*Judi's Notes: I think 10 servings from this dish is a more realistic
portion.--the caloric count will be slightly higher if serving 10 people.
Shared by Judi M. Phelps, (G.Phelps1) GENIE.
Recipe By :
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
